1. In a pot of boiling salted water, cook pasta as per packet directions. Once cooked, place pasta in a large mixing bowl.
  2. To make the pesto, grind garlic with sea salt with a mortar and pestle (or food processor). Add pine nuts and grind to a paste.
  3. Add basil leaves in batches and grind (or blend) to a paste. Mix through the parmesan. Gradually add olive oil, stirring to emulsify.
  4. Pour pesto over cooked pasta and mix gently.
  5. Add remaining ingredients, retaining a third of the pomegranate seeds, mix gently.
  6. Serve on a large platter garnished with remaining pomegranate seeds.
  7. Serve and enjoy with family and friends!

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